Sous Chef

Royal Glenora Club - Edmonton, AB (30+ days ago)

Apply Now

Job Description

About the Royal Glenora Club

In 1961, three clubs—the Glenora Skating and Tennis Club, the Braemar Badminton Club, and the Royal Curling Club—joined together to become the Royal Glenora Club. Since then, we have been dedicated to enriching our Members' lives. The RGC is situated in the North Saskatchewan River valley, easily accessible from anywhere in Edmonton. Inside you will find a safe family environment, a welcoming community atmosphere, and a level of personalized service that can only be found in a private club. We offer a wide range of programs and activities. Our thriving recreational and competitive athletics include fitness, skating, racquet sports, aquatics, and gymnastics for Members of all ages. A number of our Members have even gone on to compete in World Championships and the Olympics. Our full social calendar helps Members to form relationships and build a sense of belonging through athletic tournaments, social events, and Clubs within the Club. Community, relaxation, and a healthier lifestyle for the whole family—the Royal Glenora Club has it all.

At the Royal Glenora Club, we pride ourselves on having the best private Club Staff. Our staff Members want to be here because we cultivate an environment in which everyone is treated with respect and friendliness, and where there is a sense of pride in the facility. Our employees are skilled service providers who embody our values of Excellence (Be It), Integrity (Live It), Accountability (Own It), Progressive (Bring It) and Attitude (Love It). This is who we are ─ the Royal Glenora Club.

Summary

The Sous Chef takes a ‘hands’ on approach while managing and working with all kitchen related Restaurant operations, specifically but not limited to Cafeteria, Dining Room and Lounge, reporting to the Executive Sous Chef. The Sous Chef supervises the staff of the entire kitchen and participates in the training and development of staff. He/she manages the kitchen under the input and advice of the Executive Sous Chef in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times.

Reports To

Executive Sous Chef & Executive Chef

Job Duties

  • Coach and provide leadership to all the staff of the kitchen, specifically in ‘Creations’, either directly or through the Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, within the values and guidelines of the Royal Glenora Club (RGC)
  • Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the Executive Sous Chef, specifically but not limited to ‘Creations’
  • Recruitment, training and development of all new kitchen employees, under the guidance of the Executive Sous Chef
  • Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness
  • Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with provincial regulations.
  • Aids in the transportation of all food products, to be sure it is arranged and presented up to the standards set by the Executive Sous Chef and the Executive Chef
  • Provide ongoing input for menus, creating, developing, and recommending recipes, for the use of other staff, to create a consistent and quality food product
  • Aid the Executive Sous Chef and the Executive Chef in ordering and inventory of food products for the preparation and operation, of an efficiently run kitchen
  • Conduct yourself as the Executive Sous Chef / Executive Chef would in his/her absence, in accordance with his/her values and positive motivation tools
  • Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourages self-esteem and efficiency
  • Respond in a positive and timely manner to all internal and external guest requests and complaints, while meeting the Club’s standards to exceed the guest’s expectations in addition to remaining budget conscious, also ensuring that required forms are filled out and submitted to the Executive Sous Chef and the required department managers whom are notified and communicated with
  • Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment
  • Ensure maintenance requests, incident reports and incident investigations are submitted and followed up with
  • Purchase food and related culinary equipment and supplies, maintaining adequate pars, ensuring to both eliminate outages or shorts and participate in any opportunities to minimize inventory levels, minimizing capital while ensuring guest’s expectations are exceeded
  • Responsible for the complete kitchen operation in absence of the Executive Sous Chef and Executive Chef

Requirements

  • Minimum of 2 years’ experience in a Supervisory position or higher
  • Minimum of 5 years combined experience in the trade of cook
  • Food and Beverage culinary management experience with demonstrated leadership
  • Extensive knowledge of food handling and sanitation standards
  • Understanding of purchasing and maintenance of kitchen equipment
  • Understanding of Restaurant, Bar/Lounge, Room Service, Banquet and Catering operational procedures
  • Effective decision-making skills
  • Basic financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling
  • Ability to acquire and maintain relationships e.g., associates, customers, vendors
  • Knowledge of hotel operations as they affect kitchen and related areas is an asset
  • Excellent communication and interpersonal skills
  • Self-motivated, with a positive attitude and a consistent display of professionalism.
  • Basic computer skills with MS Office applications
  • Innovative, detail oriented, and quality conscious
  • High School Diploma or equivalent required
  • Culinary Education Trade Papers, Red Seal or Equivalent required
  • Food Safe Certification
  • Membership of local Culinary Association

Work Conditions

  • This position will spend 100% of the time standing
  • Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly
  • Will be constantly exposed to high temperatures in the kitchen environment
  • Some travel may be required
  • Overtime as required

Job Types: Full-time, Contract

Experience:

  • Culinary: 2 years (Preferred)
  • management: 1 year (Preferred)
  • Sous Chef: 1 year (Preferred)

Language:

  • English (Preferred)